Avocado & Artichoke Pasta Salad

• 2 cups uncooked gemelli or spiral pasta
• 1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
• 2 plum tomatoes, seeded and chopped
• 1 medium ripe avocado, peeled and cubed
• 1/4 cup grated Romano cheese
• 1/4 cup canola oil
• 2 tablespoons lime juice
• 1 tablespoon minced fresh cilantro
• 1-1/2 teaspoons grated lime zest
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper

1. Cook pasta according to package directions. Drain; rinse with cold water.
2. In a large bowl, combine pasta, artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Refrigerate, covered, until serving.

gemelli, water, tomatoes, avocado, romano cheese, canola oil, lime juice, fresh cilantro, lime zest, kosher salt, freshly ground pepper

Taken from www.tasteofhome.com/recipes/avocado-artichoke-pasta-salad/ (may not work)